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  • Heat oven to 425° F. Prepare and roll out pastry into a 12-inch circle or let the piecrust stand according to package directions. In a bowl combine granulated sugar, cinnamon and lemon peel. Add apple slices and pecans; toss to coat.

  • Place piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Fold edges of crust 2 inches up and over apple mixture, folding edges as necessary.

  • Bake at 425° F for 20 minutes or until crust is golden brown and apples are just tender. Remove tart from oven. Sprinkle with confectioners' sugar before serving. Serve warm.

Nutrition Facts

273 calories; 12 g total fat; 5 mg cholesterol; 174 mg sodium. 41 g carbohydrates; 2 g protein;


1 Ratings
  • 5 star values: 1
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